There may not be a breakfast combination more classic than eggs and cheese. Throw them in a fluffy, pillowy soufflé, and you have a savory, comfort-filled dish you can enjoy any time of the day.
It starts with a simple bechamel: flour whisked into melted butter to work out any lumps, then milk to form a rich sauce. Whisk in your egg yolks and cheese and you have your base set. Then, once you fold in stiffly whipped egg whites, you’ll get a delicate batter for your soufflé molds. This recipe is fancy but not fussy—it streamlines the soufflé steps and bakes them into small portions so they cook fast and with minimal risk of collapsing.
Once you master the basic technique, go nuts. For something more hearty, you can always add ham, or more cheese, or some cooked-down mushrooms or greens. Then of course, there’s an entire realm of sweet soufflés to try, such as this chocolate version. But we’re really into the simple elegance of this version: egg and cheese all the way down.